Today I will show you how to make macarons at home without failure. Use 2 room temperature eggs. First, separate the whites and yolks.
The egg yolks will be used to make the buttercream. Cover with a lid to avoid drying out and set aside. Make meringue with egg whites.
When bubbles start to form, add 50g of sugar in 3~4 times and whip at high speed. When the stiff meringue is complete, whip at low speed for the last minute. [Important point 1: Stiff meringue] Stiff meringue is pointed like a bird's beak.
Make a meringue so that it doesn't spill even if you flip the blowl. 80g almond flour 80g powdered sugar Sift it. Drw an 11-shape, mix well until powder is invisible.
If you are adding food coloring , add it at this time. [Important Point 2: Macaronage] Macaronage is the process of making the meringue soft by removing air bubbles from the meringue while the batter is still thick. If there is too much macaronage, it spreads too much and becomes a flat macaron, and if it is insufficient, it becomes a failure factor such as cracking the surface.
Repeat the process of spreading and re-collecting the batter on the wall about 3 times. In this process, all food coloring is mixed. When you drop the batter, make sure it is stacked like stairs without breaking.
And make sure that the stair-like stack of batter holds for at least 15 seconds. Put the batter into a piping bag fitted with a round nozzle. Lay baking paper on top of the macaron template.
See the description box for a link to a free template. Squeeze the batter to the same size as possible. Gently tap the bottom a few times to remove air bubbles and make the top even.
Remove the raised air bubbles with a toothpick. [Important point 3: Dr th surface] Dr the surface of the batter at room temperature. (About 40-50 minutes) Time may vary depending on temperature and humidity.
Make sure the surface of th batter is dry. [Important Point 4: Overn temperature ] After preheating the oven to 350°F (180°C), lower it to 300°F (150°C) and bake for about 12 minutes. Remove from the oven and cool completely in the pan, then remove from the baking paper.
Let's make anglaise buttercream with the egg yolks we have saved. Add 60g sugar + 1/8tsp salt and mix well without lumps. Add 60 ml of milk and mix well.
Put it on the low flame. Slowly raise the temperature of the yolk mixture while stirring continuously. Don't boil it.
If the spatula does not spread when you draw it with your finger and leaves a clear mark, remove from the heat. Add 1 tsp vanilla extract and mix well. Place in cold water to cool to room temperature.
In another bowl, put 220g of unsalted butter in the state of pomade and loosen it. Add the cooled yolk mixture little by little in 4-5 batches, and whip it. Anglaise Buttercream is delicious not only on macarons but also on bread.
^^ Squeeze the buttercream with the desired nozzle. After refrigeration for a day or so, the texture of the macarons will improve as the moisture of the cream spreads. After making buttercream sand, it can be stored for 3 days in the refrigerator and 2 months in the freezer.
It is cheaper and more delicious than commercial macarons. It's not a difficult process, so please give it a try. Thanks for watching!
